Crabapple Jelly

Ingredients

6 lbsCrabapples

Cut in 4. Keep the skin and seeds.

6 cupsCold Water

5 TbspLemon Juice

4 cupsSugar

Directions

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A fantastic Crabapple Jelly recipe without pectin and it’s gluten free. Oh, and it’s also vegan. This is a great recipe for your Christmas morning breakfast. This recipe will give you about 4 jars of Crabapple Jelly (250 ml each).

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Steps

1

Done

Bring the crabapples, water, and lemon juice to a boil and then reduce the heat. Let simmer gently for about 30 minutes without any covers.

2

Done

Pour the crabapples in a colander with several layers of cheesecloth and let drain for about 2 hours without crushing or squeezing the fruit. You should get just a little more than 5 cups of juice.

3

Done

Bring the crabapple juice and sugar to a boil.. Simmer until the thermometer reads 219 °F. Skim carefully while cooking.
Pour into sterilized jars.